The first time I spied a Sumo mandarin I stopped in my tracks and said 'THAT'S HUGE!'. They are certainly a showstopper compared to their smaller mandarin cousins.
So when I heard there was a competition from Sumo Citrus using these beasties, I was onto it. Pop over to the Sumo Citrus competition website and check out the entrants [click on 'See Entries']. I am entering the competition a tad late, but would love you to vote for my recipe :) Voting closes 4 September 2015.
Now... what did I make?
A moist, mandarin syrup laden bundt cake, generously drizzled with melted dark chocolate. This showcases the Sumo mandarin flavour zested in the cake, seeped onto the cake with the syrup, and the match with chocolate is just heavenly.
I found the perfect syrupy bundt cake recipe in Susanna Shorts' book 'Bundt Cake Bliss', but I adapted her oranges and lemons, for Sumo mandarins, and added a drizzle of chocolate.
Sumo Mandarin Syrup Bundt Cake
1 3/4 cups plain flour
1 teaspoon baking powder
1 teaspoon baking soda (bi-carb)
225g butter, at room temperature and soft
1/2 cup sugar
grated zest of one Sumo mandarin
3 large eggs, separated
1 cup low fat vanilla yoghurt
1 1/2 teaspoons vanilla extract
Juice of two Sumo mandarins
1/2 cup sugar
70g dark chocolate
1 teaspoon vegetable oil
Start by heating your oven to 160 degrees Celsius (fan forced). Spray a bundt tin with cooking spray and set aside.
Beat the egg whites until stiff, and set these aside.
In a medium size bowl, sift together the flour, baking powder and baking soda. Set aside.
Using a stand mixer (or electric beaters) beat the butter until light and fluffy. Slowly add in sugar and mandarin zest and beat until sugar is dissolved, takes about 6 minutes and makes the mixture light and fluffy. Next, add in the egg yolks, yoghurt and vanilla.
Run the mixer on low speed, and carefully spoon in the flour mixture, until its all incorporated. Next, gently fold in the beaten egg whites until they are just mixed in. Pour the mixture into the bundt tin, and smooth down the top.
Pop into the oven for about 30 minutes. Check if the cake is cooked by inserting a toothpick, it should come out clean with no crumbs sticking to it.
Meanwhile, while the cake is in its final 10 minutes cooking, begin the syrup. Pop the juice and sugar into a saucepan and bring to the boil. Reduce the heat to medium, and cook for about 8 minutes, until nice and syrupy. When the cake is cooked, turn out after 10 minutes onto a cooling rack, and baste the syrup over the cake while it is still warm. When the cake is cooler, melt the chocolate, butter and oil in the microwave, and drizzle over.
Thank you for reading about my luscious Sumo mandarin bundt cake. I really had fun making it, and if I get any votes in the competition, that would be an absolute bonus!